Influence of starter cultures and sugar concentrations on biogenic amine contents in chorizo dry sausage英文电子书.pdf

FOOD MICROBIOLOGY Food Microbiology 20 (2003) 275–284 www.elsevier.nl/locate/jnlabr/yfmic Influence of starter cultures and sugar concentrations on biogenic amine contents in chorizo dry sausage ! ! Consuelo Gonzalez-Fernandez, E.M. Santos, Isabel Jaime, Jordi Rovira* ! Departamento de Tecnologıa de los Alimentos, Facultad de Ciencias, Universidad de Burgos, Plaza Misael Banuelos* s/n, 09001 Burgos, Spain Received 23 April 2002; received in revised form 12 November 2002; accepted 12 November 2002 Abstract The production of biogenic amines in chorizo dry sausage by using different decarboxylase negative starter cultures and different concentrations of sugar added in its manufacture has been studied. Biogenic amines were determined as dansyl derivates by high- performance liquid chromatography (HPLC). Putrescine and tyramine were the most significant biogenic amines in the final product, followed by cadaverine and tryptamine. The highest concentrations of biogenic amines were found at the end of the ripening process in the control sausage with no starter culture irrespective of the use of different sugar concentrations. However, when a starter culture and sugar concentrations equal to 0.5% or 1% were used, the presence of biogenic amines in the sausage decreased considerably in comparison with control and low sugar concentration cho